Establish plans of character, integrity and quality which result in the long-range continued growth and profitability for the department.

Coordinate the selection, purchasing, storage, inventory, maintenance and usage of all related food and beverage supplier and equipment.

Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage area.

Develop new and analyses existing procedures and special promotions that will improve owner and guest patronage.

Approve the employment and termination of employees and is responsible for coordinating on the job training programs through department managers on a regular basis.

Coordinate the development, interpretation and implementation of policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel.

Handle all owner and guest complaints in the food and beverage area.

Responsible for obtaining maximum results in the utilization and appearance of food and beverage areas, quality levels, performance and standards of service.

Develop new techniques of service towards maximum guest satisfaction at minimum operating cost.

Develop and maintain effective communications between all operating departments.

Performs other duties as assigned.

PROFILE

University Degree

Upgrade or Master in Food & Beverage or Hospitality

Management will be an advantage

Fluent English, a second language will be an advantage (better if Vietnamese).

Independently leading project in event and BTL project through by day-to-day operation.
o Detailed program conceptualization, planning to its execution.
o Overall coordination of vendor relations, internal staff management for the project.
o Budget and schedule control.